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This eggless cake is super moist, soft, has beautiful crumbs, and is absolutely delicious. Made with simple everyday ingredients and just one bowl this is the easiest cake to bake.

Though most of the cakes that I bake are made with eggs. There are many occasions when you want to bake a cake but can't use an egg. Maybe you do not have eggs or there is someone who is allergic to eggs or even sometimes you don't have the tools to whip up an egg-based cake.

That is why I keep this eggless cake recipe handy for such times. It is simple, doesn't need any fancy equipment, and is ready to bake in just 10 minutes. But that's not what I love the most about this recipe. What I really love is that the cake is absolutely delicious and irresistible and a perfect accompaniment as a teatime snack.

There are many different ways to make eggless cakes, I have already shared one of them earlier. But the one I shared earlier is an eggless sponge cake that has a different texture than this eggless vanilla cake.

Sponge cake has a lighter texture and sponge-like pores that easily absorb the drizzle of simple syrup. Now, this eggless cake is also soft and light and has beautiful crumbs but it has very rich moisture due to oil and yogurt. This makes the cake favorable to eat just as it is without any toppings and also can be used as a base for any layered cake.

This eggless cake made with yogurt and oil is a perfect base for any berries or tangy fruit-based cake. The hint of yogurt enhances the flavor of any such fruit-based cake making the layered cake even more delicious.

Serve it warm with a cup of tea or chill it and top it with some fresh fruits and whipped cream, believe me, this cake will be scrumptious either way.

What is a Eggless cake?

Well, if you ask my son he will say an eggless cake is a cake made using fewer eggs. But jokes apart, technically an eggless cake is a cake made without the use of cake. So in such cases, you need something that will take place of the egg.

Because in a normal cake eggs are what gives the cake its fluff and texture. In this eggless cake, we are using yogurt to do that work. But alone yogurt cannot do that magic, you need some leavening agents to be the supporting elements. With yogurt, we are also adding baking powder and baking soda to the eggless vanilla cake recipe.

Baking soda reacts with yogurt to create the sponge effect making the cake soft while the baking powder makes the cake rise evenly while baking giving the cake its light and fluffy texture.

Ingredients for the Eggless Cake

All-purpose flour - You will need unbleached all-purpose flour for this recipe. Sift it properly before use and measure it properly. Do not press pack the flour into the measuring cup. Fill it lightly and scrape off the excess using a knife or butter knife.

Yogurt - Use non-flavored plain full-fat yogurt without any additives. Good quality yogurt is important for well-baked cake. Yogurt helps in keeping the cake moist and its acidity helps activate baking soda.

Oil - Always use non-flavored oil to bake this eggless cake. You do not want any flavor to overpower the basic flavors of the cake. Oil makes the cake light and moist. It acts as a fat replacement for butter in this recipe.

Baking Soda - Baking soda should be fresh so check the expiry before using it. An expired baking soda leads to a flat cake. Baking soda makes the cake nice and soft.

Baking Powder - Baking powder is an important leavening agent in this recipe. Hence like baking soda you have to check the quality of baking powder before use. Baking powder helps the cake to rise evenly and yield a soft fluffy baked cake.

Salt - This might seem insignificant but a pinch of salt in any sweet recipe elevates the balance of sweetness and gives an excellent taste.

Granular Sugar - White granular sugar

Vanilla Extract - Always use a good quality vanilla extract and not the imitation one.

How to make the eggless cake?

Preheat the oven to 355F.

Grease a loaf tin pan with oil and dust it with all-purpose flour. Line the bottom of the greased pan with parchment paper.

In a bowl sift together the all-purpose flour and salt and set it aside for later.

In a big mixing bowl add room temperature yogurt and granular sugar. Whisk it together till the sugar is dissolved.

In the yogurt and sugar mixture add the baking soda and baking powder and whisk it well. Set it aside for 5 minutes so that baking soda and yogurt react to form a foamy bubbly texture.

Once the liquid has foamed up add oil and vanilla extract to it. Whisk it till well combined.

Now add the sifted flour in 2 parts and mix it properly. Do not over mix it. Mix just till all is combined and there is no dry flour left.

As soon as all comes together pour the batter into the previously prepared pan and place it in the oven to bake for 43-45 minutes for a loaf tin pan and 38 minutes for a round 6 inch or an 8-inch pan. Bake until the toothpick comes out clean. Check the cake at 40 minutes in a loaf pan and at 35 minutes in a round pan.

Get the pan out of the oven and let it cool in the pan on a wire rack till it comes down to room temperature.

Once the cake has cooled down for about 20 to 30 minutes run a knife around the edges and transfer the cake onto a wire rack to cool further. Do not try to unmold the cake if it is still hot or on a high warm side otherwise the cake will break.

Cut the cake into slices and serve it warm or chill the cake in the fridge and serve it with fruits and whipped cream. You can even use this as a base for a layered frosted cake.

Also check out these easy recipes

Frequently Asked Questions (FAQs)

How to make the eggless cake fluffy?

Since an egg is what makes a regular cake fluffy there is always a concern when one tries to make an eggless cake if it will be soft and fluffy.

This eggless cake is soft as well as fluffy. When yogurt reacts with baking soda it creates bubbles which creates a sponge-like effect in the cake and makes the cake soft. And while baking a cake baking powder reacts to make the cake rise evenly and ensures that the cake is light and fluffy.

So if you use good fresh baking soda as well as baking powders and follow the instructions correctly then you will have a very nice soft and fluffy eggless cake.

Why is my eggless cake with yogurt sticky?

The cake made with yogurt is not sticky, however, it is dependent on the type of yogurt used in the recipe. There are many different types of yogurts available in the market.

Never use a flavored or sweetened yogurt. Also, some yogurts are made using a setting agent which is kind of like gelatin. When you scoop up such yogurts you will find a droopy residue or a sticky texture. If you use such yogurts or dahi then you will get a little sticky finished yogurt cake.

It is always good to check for the ingredients of the yogurt and also its texture before using it in the cake. Here in the USA, I like to use full-fat Gopi dahi which has no sticky residue and makes my cake just perfect.

Why is the oil used in the Eggless Cake?

The main role of the oil is to keep the cake moist. The purpose of the fat is to coat the protein i.e. the flour and stop it from mixing with other liquids in the recipe. When flour is mixed gluten is formed and that leads to a chewy cake. However as oil protects the flour from doing so it, in turn, results in a soft, moist, and fluffy cake.

So to get a soft, moist, and fluffy cake you need some fat in the recipe.

Why is my eggless cake dense?

There are multiple reasons why the cake would become dense.

Firstly, if you have used the poor quality or expired leavening agents like baking soda and baking powder then you will have a dense cake.

Secondly, If you have not preheated the oven properly that could also yield the same results.

Thirdly, if you left the batter out for too long before putting the pan in the oven then the batter would have lost its bubbles and hence lead to a dense cake.

And lastly, it could be because you did not bake it enough. Each oven heats up differently and hence it is important to do the toothpick test before getting the cake out of the oven so that you don't end up with an undercooked cake with a dense center.

HAVE YOU TRIED THIS RECIPE?

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